RSS Feed

Author Archives: adavara

Chard/Mangold Lentil Gratin

Posted on

Here’s the recipe.


Parsnip Oven Fries

Posted on

These parsnip fries are nice if you want to indulge a little, but not too much. The basic recipe is vegan, and you can choose your dipping sauce according to your preferences.

Vegan Chocolate Cake with Chocolate Frosting

Posted on

I halved this recipe, and didn’t use preserves. I added little extra sweetener, and slightly changed the proportions to create a frosting rather than a ganache. I used tahini as the nut butter and hazelnut milk as the non-dairy milk.

Vegan Shakshuka

Posted on

I usually prefer food which is vegan by design over meat substitutes. However, I’m glad I decided to give this tofu vegan shakshuka a try. It was delicious, with a good amount of heat and no obvious tofu taste, which I would have considered out of place in this dish.


Spicy Stir Fried Zucchini/Courgette

Posted on

This recipe mixes ginger, Korean kochujang chili paste, sesame oil and zucchini for a simple vegetable dish. It would be nice with a side of rice.

Eggplant/Aubergine with Potato and Sweet Pepper

Posted on

I made this dish using a recipe which is no longer online. It required one eggplant, a couple of tomatoes, a few potatoes, an onion, 1 red chilli, 1 clove of garlic, 1 teaspoon paprika powder, 1 sweet red pepper, olive oil, salt, and fresh parsley, basil and sage.

Kidney Bean and Butternut Squash Soup

Posted on

This kidney bean and butternut squash soup is perfect for autumn. I really appreciated the inclusion of cinnamon and cumin seeds. I chose to include the latter whole instead of crushed. I opted for fresh tomatoes instead of tinned ones, but had to use tinned corn instead of fresh. I used dried kidney beans which I soaked overnight and cooked before using. I used vegetable stock and skipped the pumpkin seeds.

The original recipe calls for topping the soup with feta. It’s quite tasty without feta; there is no reason this won’t work perfectly as a vegan recipe.